Recipe
I wanted to make a new sauce I hadn't tried before, to serve with some beautifully marinated sous vide grilled pork chops and ran upon this one. Instead of the pan-drippings, you can use a good quality beef base instead, and you could make it off a roux instead of using cornstarch.
Ingredients
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Pan juices from steak
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4 Steaks (1-1 1/2 inches thick)
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1/3 cup Shallots, minced
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1 clove Garlic, minced
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1/4 cup Cognac
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2 cups Beef broth
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1 tablespoon Black peppercorn (crushed)
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1/3 cup Heavy Cream
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4 teaspoons Cornstarch
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2-3 teaspoons Dijon mustard
Instructions
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1.
Preparation10
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2.
Cooking30 minutes
Cook steaks/meat and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. ,To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. ,Deglaze with Cognac (or whiskey), scraping up bits which cling to skillet. ,Add stock or canned beef broth and peppercorns. ,In a small bowl combine heavy cream and cornstarch. ,Whisk cornstarch mixture into sauce and simmer until lightly thickened. ,Whisk in mustard and pour extra juices from plate into sauce.
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3.
Serving4-6 people